GOAT CHEESE OMELET WITH MIXED HERBS, LYONNAISE POTATOES, GLAZED HAM AND TEXAS TOAST
Steps:
- In a 4-cup liquid measuring cup or large bowl with a spout, gently whisk the eggs with the heavy cream until blended. Whisk in the herbs.
- Heat an 8-inch nonstick skillet over medium-low heat. Add the butter to the pan and swirl to coat the bottom and sides. Stir the egg mixture again, then pour into the pan. Immediately start stirring with a rubber spatula and scraping around the edges of the pan without stopping. Add the salt. As soon as the eggs are just scrambled but still quite wet, spread the eggs in an even layer on the bottom of the pan. Add the cheese in a line down the eggs, perpendicular to the pan handle. Tilt the pan at a 45-degree angle to your serving plate and start nudging the edge of the egg closest to you to roll the top third of the egg over the filling in the center. Keep nudging to roll again into a three-fold omelet. The final roll should flip the omelet out of the pan and onto your plate.
- Mix the paprika, cayenne and 1 teaspoon salt together in a small bowl. Heat the oil in a large skillet over medium heat. Add the potatoes and a pinch of salt; cook, tossing about every 5 minutes, until evenly golden brown, about 15 minutes total. Add the onions and cook, stirring occasionally, until the onions are golden brown and tender, 5 to 7 minutes. Stir in the paprika mixture and season with salt and pepper to taste.
- Combine the maple syrup and apple cider vinegar in a small bowl. Preheat a flat top grill or cast-iron pan over medium-high heat and brush with oil. Sear the ham until golden, flipping halfway through, 2 minutes per side. Glaze the ham with the maple syrup mixture with a heatproof brush and cook 1 minute longer.
- Add the toast to the flat top and toast 1 to 2 minutes per side. Spread with butter and cut in half diagonally.
TARRAGON, CHIVE AND GOAT CHEESE OMELET
Categories Cheese Egg Herb Brunch Low Carb Quick & Easy Graduation Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 Servings
Number Of Ingredients 8
Steps:
- Whisk eggs, herbs, salt and pepper in medium bowl to blend. Melt 1 tablespoon butter in 9- to 10-inch-diameter nonstick skillet over medium heat. Add half of egg mixture to skillet and cook until very softly set, tilting skillet, running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 2 minutes. Sprinkle half of goat cheese over. Cover and cook until omelet is set, about 2 minutes. Tilt skillet and slide out omelet onto plate, folding omelet in half. Cover to keep warm. Repeat for second omelet with remaining butter, egg mixture and goat cheese. Serve immediately.
CHEESE AND CHIVE OMELET
I wanted to use up some egg whites, chives and left over cheese I had in the refrigerator so adapted this recipe from Bon Appetit (November 2006)with my changes. The original recipe used whole eggs and cheddar cheese.
Provided by ellie_
Categories Breakfast
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together the eggs, egg whites, chives, salt and pepper (I used a lot of pepper) in a bowl.
- In a large skillet melt butter over medium heat.
- Add egg mixture to pan, cooking for a few minutes until almost set, lifting sides so egg mixture can run under.
- Grate (or sprinkle) cheese over top of eggs (I grated it right over the eggs) and cook a few more minutes until cheese melts.
- Fold 1/3 of the omelet over the center and then the other side over the center.
- Turn omelet onto plate and cut in half or thirds.
Nutrition Facts : Calories 463.9, Fat 35, SaturatedFat 19.1, Cholesterol 438.7, Sodium 890.1, Carbohydrate 5.9, Sugar 0.8, Protein 30.5
ASPARAGUS AND GOAT CHEESE SOUFFLEED OMELET
Here is an adopted recipe I can't wait to try! When I have the time and asparagus is in season, I love this easy, elegant omelet for breakfast on Sunday's.
Provided by TishT
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Blanch asparagus in skillet filled with boiling salted water for about 2 minutes or until crisp-tender. Drain, pat dry, and cut crosswise into 1/4-inch pieces.
- Transfer to bowl and toss with goat cheese, tarragon, and salt and pepper to taste.
- Melt butter in 10-inch nonstick skillet with heatproof handle; tilt pan to coat bottom with butter, then remove from heat.
- Whisk egg yolks with the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper until mixture is fluffy, about 3 minutes.
- Beat egg whites with electric mixer until they hold soft peaks; fold into yolk mixture gently but thoroughly, and pour egg mixture into skillet, spreading it evenly.
- Bake omelet in center of oven for 10 minutes, or until it is puffed and almost cooked through.
- Spoon asparagus and cheese filling down the center, and with a spatula fold omelet in half to enclose filling.
- Bake omelet in center of oven 2 minutes more, or until cheese is melted and omelet is cooked through.
Nutrition Facts : Calories 448.2, Fat 31.3, SaturatedFat 16.4, Cholesterol 577.6, Sodium 411.9, Carbohydrate 13.6, Fiber 2.6, Sugar 3.5, Protein 28.9
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